Saturday, May 14, 2005

Fresh Corn and Basil Tart

Fresh Corn and Basil Tart (Adapted from BH&G)

For the crust

5 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg
2/3 cup all-purpose flour
2/3 cup yellow corn meal

For the filling

1 cup half-and-half
1 1/2 cups fresh corn kernels
2 large eggs
1/2 cup torn fresh basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

To prepare the crust

In a large mixing bowl, add butter and beat until smooth, about 30 seconds. Beat in sugar and salt. Add egg and mix until combined. Add flour and cornmeal, mixing just until combined. Scoop the dough out onto a piece of plastic wrap and form into a disc. Wrap well and place into the refrigerator to chill for about 45 minutes.

Preheat oven to 350 degrees.

Unwrap dough and place into a 9" or 10" tart pan with removable bottom. Pat the dough over the bottom and up the side to form an even crust. Place a piece of parchment or foil on top and add a handful of dried beans to keep the crust from bubbling. Place into the oven and bake for 10 to 12 minutes. Remove the foil and bake until the edges are lightly golden, about 4 to 6 minutes more.

To prepare the filling

Meanwhile, in a medium bowl, whisk together eggs and half and half. Stir in the corn and basil - season with salt and pepper. Pour mixture into the pre-baked crust. Carefully transfer to the oven and bake until the center has set, about 35 to 40 minutes. Remove and let cool for 10 minutes before serving. Garnish with chopped tomato and fresh basil, if desired.

Makes about 6 to 8 servings.

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